I am bottle conditioning with WLP001 California Ale yeast. What should I do to get the attenuation to about 76%?

I am bottle conditioning with WLP001 California Ale yeast. What should I do to get the attenuation to about 76%?

The issue may be with the fermentation itself or with the available sugars present to the yeast. You should check your mash schedule may seem correct, try dropping everything in your system 10 degrees Fahrenheit. This is where you would start to see if your wort becomes fermentable.

You could also try using a different base malt. For fermentation, make sure you pitch the yeast between 70-75°F, then drop to a different temperature if you like after fermentation begins. It is important to keep the temperature consistent during fermentation, even fluctuations during the evening can stall the yeast. Proper aeration at the beginning of fermentation will also be helpful. This is one thing that separates homebrewers and commercial breweries, commercial breweries have almost no problems with stuck fermentations because they have tight temperature control and they saturate the wort with oxygen before they pitch the yeast. One way to get more oxygen into the fermentor is to use a fish type of aquarium pump. Put an air filter on that you can get at homebrew shops, and turn on for one hour after pitching. Don’t use a stone, it will foam too much, just a small bore tubing, this will add big enough bubbles to mix things up, and you will get good oxygen delivery into the wort. An additional tip is to transfer the beer when it gets to 1.025; the transfer itself helps to add a little oxygen and mix things up.

I had a question regarding WLP099 Super High Gravity Ale yeast. Would the best route be to make a starter, aerate and pitch j

I had a question regarding WLP099 Super High Gravity Ale yeast. Would the best route be to make a starter, aerate and pitch just like a new beer or will oxidation be a problem?

The best method would be to make a starter and aerate the starter, not the beer. That will take care of the oxidation problem and still give the yeast a good start.

I live in India and bought yeast from an American homebrew store. It was not white in color, and the yeast appeared brownish.

I live in India and bought yeast from an American homebrew store. It was not white in color, and the yeast appeared brownish. When I opened the vial, there was a lot of frothing. There was also a peculiar smell which I haven’t gotten from any dry yeast.

This is normal - we package the yeast with protein and lipids to keep them healthy in shipping. As for the frothing- it built up pressure during shipping and by warming to room temperature. One tip is to break the cap when you first take it out of the refrigerator, while most of the CO2 is still in solution. Then vent the cap periodically as the yeast warms up. This is normal for people to think it smells differently; concentrated liquid yeast will have a different aroma. When yeast grows in beer it smells unique for a number of reasons, including the presence in beer of hops.

I brewed while it was pretty hot outside and could not get the wort temp down below about 83° Fahrenheit. I used WLP001 Cali

I brewed while it was pretty hot outside and could not get the wort temp down below about 83° Fahrenheit. I used WLP001 California Ale yeast. Am I okay?

Thank you for your inquiry. There will be higher levels of esters and fusel alcohols present, but since you were able to lower the temperature fairly quickly this may not have too much effect on the final beer. WLP001 is one of the more tolerant strains to higher temperatures. Ale yeast are more tolerant to higher temperatures, whereas lager yeast do not survive well over 80°F. Ale yeast will survive up to 90°F.

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

"great for IPAs"

By: JoelB | Date: Apr 18, 2016 | Beer(s) Brewed: IPA

I used it several times for my IPA and always finishes clean and allows the hops and malt flavors to come through cleanly. Last weekend i brewed a higher-gravity dIPA and was pleased to see fermentation begin within 10 hours (no starter) and at a fairly low temperature (my basement is about 65 degrees this time of year). Vigorously fermenting despite the temperature. I really like this yeast.

"Always a great yeast"

By: Bill | Date: Apr 3, 2016 | Beer(s) Brewed: Cream ale

Have used this strain for many batches of beer. Always a solid performer.

"Easy to use & clean tasting"

By: Mike from UK | Date: Dec 22, 2015 | Beer(s) Brewed: Hop-burst IPA

I'd avoided this strain for too long having had a couple of bad experiences with its dried equivalent, but this made a superb clean IPA with the hop flavours really firing. Didn't over-attenuate either, went from 1056 to 1013 (mashed at 68C/154F)

Don't worry about the flocculation if you can cool. I cooled to 10C / 50F after 10 days in primary and it dropped like a brick. Also settled well in Bottle conditioning (with help from a bit of gelatin)

"Clean, Efficient, Great Attenuation"

By: Shayne | Date: Oct 21, 2015 | Beer(s) Brewed: APA/IPA

I've used this yeast strain many times with excellent results. This is the perfect strain for APA/IPA where hops and malt profile flavor accentuation is a must. The strain completes a majority of activity within the first 5 days, and leaves an extremely clean flavor with excellent flocculation (clear final product without fining agents.) This strain is superior to any other that I've used for west coast style pale or IPA. It does have a fairly high attenuation, frequently leaving a 1.008 FG in the 152-153 mash temp range for a modest APA with an OG of 1.050-1.060.

"Great, incredible, easy."

This yeast has rapidly become my go to yeast for IPAs, brown and red ales and a bourbon porter. It seems to take off within hours of pitching and always produces a very, very clean tasting beer with no off flavors. Two times, without a blowoff tube, the lid on my fermenter has been blown off from the vigorous CO2 production! It is a consistently great and dependable strain.

"Clean, smooth flavor for a honey blonde ale"

By: Spyder | Date: Apr 13, 2014 | Beer(s) Brewed: Honey Blonde Ale

Was the first time I used it, and it was in a honey blonde ale. The beer turned out perfect. Clean, smooth finish, highlighted by honey and the sweet orange peel I added. The fermentation was vigorous, and needed a blowoff even though the OG was only average (1.05) This yeast produces a high quality brew, and is now my go to strain!

""This stuff is crazy!""

This yeast is the epitome of the saying "Relax..have a homebrew" I can't screw up with this strain. Had some hidden in the back of my freezer for 8 months in some glycol solution. Decided to see if it was still viable so I threw it into some starter wort....BOOM! it was only about a teaspoon of slurry in two cups of wort and it rocketed off the next morning....had to brew a quick batch of stout after that! (plan to wash the cake and store away some again afterwards)
Smells clean and slightly malty. This strain is a must for beginner brewers..very user friendly!

"I have won numerous home brewing awards using White Labs California yeast"

I have won numerous home brewing awards using White Labs California yeast. This is my go to yeast! Fast, clean and clear. I cannot say enough good things about this strain. Thank you!

"Just used this on my breakfast stout and it was one of the cleanest beers I have produced"

By: Morgan | Date: Jan 6, 2013 | Beer(s) Brewed: Breakfast Stout

Just used this on my breakfast stout and it was one of the cleanest beers I have produced. All the coffee, chocolate, and hops popped out of the 8% ABV stout with no off-flavors. Just used it again for a scottish ale and I am excited to see the results.

"First time using this yeast"

By: Eric Mendoza | Date: Jul 19, 2012 | Beer(s) Brewed: Rye IPA

First time using this yeast I made a 1L starter with two vials I pitched at around 74 and with in an hour I had bubbling from into a one gallon carboy from the blow off after a few hours I switched it out and when I smelled what was inside it smelled like peaches just nice ripe peaches. I think the yeast is complimenting the hops very very well can't wait to taste and smell the finished product.

"Very Good Stuff!"

By: John McGee | Date: Jun 23, 2012 | Beer(s) Brewed: IPA, IIPA

I use it all the time for ipas. I have never used a better strain. Very good stuff.

"That's from start to drinkin"

By: Joe | Date: Dec 4, 2011 | Beer(s) Brewed: Amber Ale

I am impatient and have just started brewing lagers. I don't have the capacity for 2 month beers.....or better yet I can't wait. I have made lager that at best have aged 5 weeks. That's from start to drinkin. This yeast was pitched without a starter into a 1.050 wort. In 11 days at 62 f attenuated to 1.008. Wow. Also force carbed that same day and had a party the next. Raised to 70 degrees last two days. Tastes more like a lager than anything made so far. Great to have on hand. I will keep pitching directly on to yeast cake as my go to beer while I experiment with other styles. Thanks white labs. You have made me and my friends really happy in a shorter time frame.

"I am pretty much using only this strain..."

This strain is a must for anyone who is brewing a hoppy beer. No off flavors, ferments quick (3-5 days), cleans up nice and lets the hops come through. I am pretty much using only this strain for most of my beers. I am curious to try the limited edition WLP090 I heard it was a lot like a famous Oregon strain. Keep up the good work.

"It's just for me to learn..."

By: Sauce | Date: Jun 26, 2011 | Beer(s) Brewed: SMASH Vienna/Cluster

Making my first SMASH recipe with 100% Vienna Malt and Cluster hops. It's a 1 Gallon batch. My yeast was getting a little old so I decided to make a starter. Probably over kill for a 1 gallon batch, but we'll see how it turns out. It's just for me to learn the flavors anyway :)

"Will taste in a few days..."

Pitched one vial in 5 gal bath at 68 degrees. OG was 1.0549. Fermented at 68 degrees for 15 days. Final gravity was 1.013. Based on my calculations, attenuation was 76%. Beer looks great. Will taste in a few days after forced keg carbonation. This is my third bath with this yeast, and all have been good. (Note: See above review for update).

"A month later the beer is tasting like an IPA..."

I am trying my hardest to make other White Labs yeast my go to (just to be a different) but am not having any luck. This yeast does what I want it to every time. I whipped the wort up with my wine mixer and drill and pitched 180ml of second generation slurry into my IPA with OG of 1.078 down to 1.014 within a week. A month later the beer is tasting like an IPA I would pay $10+ a six pack. Reading Chris Whites book on Yeast was an eye opener!! thanks

"My house yeast strain .."

By: Chris | Date: Mar 14, 2011 | Beer(s) Brewed: Pale Ale

I have been making Pale Ales with dry yeast for years. I used this yeast for the first time. Nice beer. Actually, my best so far. I fermented it at 68F. I am now on a third generation. The flavor is clean along with my Hallertauer hops. This is now my house yeast strain

"Working off the same vial for a year"

This yeast has a great following and for good reason: it is clean, high attenuating, fast acting, pukes krausen all over and flocks out really clean. I use no finings, sometimes a starter, sometimes an old cake. I have been working off of the same vial carefully for like a year as we have no local store. So impressed with it that I have it going in a Kolsch recipe and I am certain it will produce a very clean light almost lager style beer. It is no wonder that this is one of the most popular yeasts White Lab produces. Any brewer I have turned on to this yeast has raved about it. You will too.

"It is doing wonderful..."

By: Ryan Hamlet | Date: Aug 18, 2010 | Beer(s) Brewed: Psa Ipa

I was worried about this strain at first, it took about 20 hours to show signs of fermenting, then once it did it took off like a bat-out-of-hell. I am so pleased with this batch, I highly recommend this strain for ale brewing, I keep my brew at 72 degrees and it is doing wonderful.

"Gave the beer a few days in a starter... "

Last batch I ran through was an American Wheat IIPA. Gave the beer a few days in a starter, a little over a 1/2 of a growler from a local brew pub. The yeast left the beer very clean is flavor, hop characteristics were clean and crisp but still sweet tasting beer. Definitely something to keep in the stables. Thanks White Labs.

"Wonderful clean flavor"

By: Dennis | Date: Apr 24, 2010 | Beer(s) Brewed: California Pale Ale

Attenuation was 77% after 2 weeks fermentation, from 1.049 to 1.011, excellent. Krausen within 18 hours from a 2 week old vial. Wonderful clean flavor.

"Beer is super clean"

This yeast out performed my expectations. Made a starter 24 hours before I pitched into an IIPA with a OG of 1.079. I was hoping to have a finishing gravity of 1.020, actual was 1.012. Beer is super clean; no esters or diacetyl.

"Can't wait to compare..."

I brewed a couple of batches of High Gravity American IPAs with this yeast a year ago and am still drinking them with great delight. 001 is definitely a high attenuation yeast that produces a brew with the right balance of sweetness that does not overpower the flavor and purpose of brewing a highly hopped high gravity IPA. This brew has a fresh clean hoppy flavor that is not overly sweet. I will continue to use it. I am currently brewing two batches of similar style ales using the WLP051 California Ale yeast which is supposed to produce a sweeter brew and fuller body. Can't wait to compare these yeasts.

"I always have on hand..."

I love this yeast and have used it in a wide range of gravities, from 1.03 to 1.10 as well as a variety of styles, American browns to Russian Imperial stouts. I believe the flavor profile is best between the second and fifth generation. Very versatile yeast that I always have on hand and am never disappointed with.

"This yeast bounced right back..."

By: Kash | Date: Oct 16, 2009 | Beer(s) Brewed: Strong Honey Ale

I was not very nice to this yeast. I direct-pitched two vials into a 1.077 OG wort, without making a starter. Honey was about 30% of the total fermentables, which I'm sure didn't exactly make the wort nutrient-rich. I also didn't use high-protein malts in the mash, so that didn't help the nutrient situation. And the cherry on top: I fermented below the recommended temperature range. However, this yeast bounced right back! The lag time was somewhat long (about 48 hours), but after that, the yeast took off. The beer finished at 1.015. Primed with raw, freshly mashed wort (SG 1.070), it took about a month to bottle-condition. The finished beer had some residual sweetness, but was very clean-tasting with very little ester character.

"Perfect!"

By: Don | Date: Jul 31, 2009 | Beer(s) Brewed: Double IPA 150 IBUs

This yeast is an absolute workhorse that never disappoints. I just finished a Double IPA with OG 1.110. I did a 12 gallon batch and put in a pound and a half of hops. I made a starter up 2 days ahead of time. I pitched two vials of yeast in each Erlenmeyer flask that had 1.8 liters of 1.040 wort made with extra light DME. I used a stir plate for the starters (one for each 6.5 gallon carboy). I was shooting for 80% attenuation. Yesterday, I did a gravity reading (it’s been in the primary for 2 weeks) and got a reading of 1.020! Perfect! Again and again, this yeast does everything it is supposed to do and then some. It always produces clean, crisp flavors and often greater attenuation (especially when using a starter) than advertised. Well done!

"This has been going on for over a year now..."

By: Lance B | Date: Apr 27, 2009 | Beer(s) Brewed: Pales/IPA's/Stouts

WLP001 California Ale Yeast. Where do I start? I have brewed approximately 18-20 Pales, IPA's and Imperial Stouts repitching yeast from one vial. This has been going on for over a year now with great results. 5 gallon batches in a 6.5 gal primary. 75% of these have blown out of a 6.5 gal carboy, so I suggest a blow off hose for primary fermentation. Terminal gravity has been reached within 7 days even with 1.066 OG IPAs. Yeast produces excellent beers that have a nice clean dry hoppy finish.

"Great yeast for high gravity beers"

First double IPA. 5.5 gallon batch, 18 lbs. of grain, and pure Michigan Clover Honey (about 2 lbs.) for an OG of 1.084. Prepared a 1.5L starter on a stir plate. Yeast was amazing! Final gravity of 1.012, for an apparent attenuation of 85%! Great yeast for high gravity beers.

"Airlock still bubbles ..."

By: Tuan | Date: Mar 17, 2009 | Beer(s) Brewed: Rauchbier

The OG is 1.058. After 15 days, the airlock still bubbles every 3 minutes or so. Is that normal for this yeast? My fermenting temperature is 68 degrees F. Thanks. PS: Other styles come out great! :)
WL response (in part): What you are seeing is probably dissolved carbon dioxide coming out of solution rather than the byproducts of active fermentation. Some shaking will knock out the CO2.

"Look no further ..."

By: Mike | Date: Feb 6, 2009 | Beer(s) Brewed: Robust Porter

Even though this yeast is rated a 2 for the Porter styles I wanted to keep a level of consistency with all my ales. Despite using a ton of malt this yeast still lets the hops shine through creating some nice fruity undertones and terrific balance. I also didn’t add any hops after the last 30 minuets and the beer still has a faint hop aroma. If you like to bring out the hop flavor of your ales (any ale) look no further than the California ale.

"Great yeast"

By: Dave | Date: Jan 17, 2008 | Beer(s) Brewed: American Pumpkin Ale

This was such an easy yeast to use. I fermented about 67 degrees F. Made about 79% attenuation at OG 1.06 with no starter made. Started quickly and finished quickly. Great yeast.

"You really can't fail with this yeast..."

This is my old standby, you really can't fail with this yeast. It has a high tolerance for temperature variation, is a fast starter, and is highly attenuative. The malt and hop characteristics are very clean, and it's great for high gravity brews. It's fairly neutral with nice esters and slight diacytel which make for consistent, delicious beers. You don't have to wonder whether it's going to work out or not.

"Took off quickly..."

I found the California Ale yeast to be very aggressive resulting in shorter fermentation times. I usually split my tubes in two because I am cheap. I didn't use a starter, only half the contents of a tube and still cut primary fermentation by two days. The only drawback I noticed was a more pronounced alcohol finish on bottled beers. Did not notice it on same beer when kegged. A note on aerating wort: Since I use a 5gal bucket as a primary fermentor, I use a restaurant-sized whisk and just mix it vigorously.

Fermentation Data

Isoamyl Alcohol:

90.185ppm

Ethyl Acetate:

17.46ppm

1-Propanol:

37.23ppm

Acetaldehyde:

14.005ppm

Total 2,3-Pentanedione:

8.61ppb

Ethanol:

4.825%ABV

Extra Batch Info:

Final Gravity: 2.8 P Hours it takes to get to 50 percent attenuation: 40